Butternut Squash Soup Recipe

a white bowl full of butternut squash soup with a scallion on top and chickpeas.

5 from 1 vote

Butternut squash soup is one of my favorite soups to make for the family, mostly because my kids actually eat it and it's good for them too. It is wonderfully comforting fall soup that is smooth and creamy, with a touch of sweetness. All you need is a few simple vegetables, herbs, and cream.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings:

Calories: 230kcal

Author: Lyuba Brooke

Ingredients

3 tbsp unsalted butter
2.5 lbs butternut squash
2 medium carrots
2 ribs of celery
1 yellow onion
2 - 2.5 cups chicken broth enough to cover the vegetables
1/2 tsp red pepper flakes more if desired
1 tsp dried sage
salt
fresh cracked black pepper
1/2 cup heavy whipping cream

US Customary - Metric

Instructions

Dice vegetables into small cubes before starting to cook.
Melt butter in a cooking pot, over medium heat, and saute vegetables until they start to soften.
Once veggies start to soften, add herbs and seasoning. Pour in chicken broth, enough to cover the vegetables.
Lower the temperature to medium-low and simmer the vegetables until completely softened.
Transfer the content of the pot into the blender. (Pour out some of the broth to make sure the soup is not too thin. If the soup too thick after it’s blended, it’s easy to add the broth back in.) Blend until smooth.
Add it back the pot and add heavy whipping cream (or coconut cream). Stir it in well and cook for just a couple more minutes. Be careful, if the soup starts to boil, it will splatter.

Notes

For dairy dree option: use 5.4 oz can of coconut cream to make it creamy and plant based butter.
Blending safety: vent the blender lid or hold a towel over it, since hot liquid builds up pressure and can pop a sealed lid off.
Freezing: freeze without the cream, and stir it in fresh when reheating.
Half and half swap: works in place of heavy cream, though the soup will be less rich.

Nutrition